Eggplant Pomodoro Pasta

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"quick and easy with tons of flavor.Use any pasta you like."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (225.5 g)
  • Calories 244.3
  • Total Fat - 1.8 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 373.9 mg
  • Total Carbohydrate - 53.6 g
  • Dietary Fiber - 9.8 g
  • Sugars - 4.7 g
  • Protein - 5.9 g
  • Calcium - 27.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.2 mg

Step 1

Put a pot of water on to boil.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.

Step 3

Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.

Step 4

Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Tips & Variations


No special items needed.

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